Calico Vegetables and Rice Salad

3 cups cooked rice
1 can (15 ounces) black soybean, rinsed and drained
1 can (15 ounces) red kidney beans, rinsed and drained
1 cup edamame, cooked
1 cup frozen corn, thawed
½ cup sliced green onions
½ cup chopped red bell pepper
¼ cup minced cilantro

Dressing Ingredients:
½ cup vegetable oil
¼ cup rice vinegar
1 tablespoon granulated sugar
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt

Combine in mixing bowl rice, black soybeans, red kidney beans, edamame, corn, onions, red bell pepper and cilantro. In jar with tight fitting lid or dressing container combine vegetable oil, rice vinegar, sugar, garlic cumin, chili powder and salt; shake to blend. Pour dressing mixture over rice and vegetables; stir to combine. Refrigerate to chill ingredients.

Serves 6

Nutritional Information per serving:  (325g)
Calories 479; Total Fat 29g (5 g sat fat); Cholesterol 0 mg; Sodium 579mg;  Carbohydrate 41 g; Protein 16 g; Fiber 8g